Sicilian Cassata (Cassata Siciliana)
Cassata siciliana Say it: kahs-SAH-tah see-chee-LYAH-nah
Sicilian cassata is the island’s grand celebration cake: a round of sponge cake packed with sweetened sheep’s milk ricotta, chocolate and candied fruit, then wrapped in green marzipan and topped with a white glaze and jewel-like candied fruit. It is served at Easter, Christmas and family baptisms, and its flavor is rich but fresh—creamy ricotta, bittersweet chocolate, citrusy candied peel and almond. The contrast of soft cake, cool filling and crisp marzipan makes it unmistakable.
Sicilian Cassata (Cassata Siciliana)
Cassata siciliana
Pronounced kahs-SAH-tah see-chee-LYAH-nah
- Serves
- 8
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Sponge cake
Ricotta filling
Covering and decoration
Method
Heat the oven to 350°F (175°C). Butter a 9-inch (23 cm) round cake pan and line the base with parchment paper.
Whisk the eggs and granulated sugar in a heatproof bowl set over barely simmering water until warm and the sugar dissolves, about 3 minutes. Remove from the heat and beat with an electric mixer until pale, thick and tripled in volume, 8–10 minutes; the beaters should leave a ribbon that holds for a few seconds.
Sift the flour over the egg mixture in three additions, folding gently with a large metal spoon until just combined and no dry streaks remain. Scrape into the prepared pan and bake until golden, springy to the touch and pulling away from the sides, 25–30 minutes. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Drain the ricotta in a fine-mesh sieve set over a bowl for at least 30 minutes, pressing lightly to remove excess whey. Beat the drained ricotta with the powdered sugar, Marsala and cinnamon until smooth and creamy, then fold in the chocolate chips and chopped candied fruit. Chill while you prepare the cake.
Cut the cooled sponge horizontally into 3 layers. Use one layer to line the base of an 8-inch (20 cm) springform pan; cut the second layer into strips about 1 inch (2.5 cm) wide and press them around the sides to form a complete sponge shell, trimming to fit. Reserve the third layer for the top.
Spoon the ricotta filling into the sponge shell, pressing gently to remove air pockets, and level the top. Cover with the reserved sponge layer, press lightly, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
Unmold the chilled cake onto a serving plate. If the marzipan is not green, knead in a few drops of green food coloring. Roll the marzipan between two sheets of parchment into a 12-inch (30 cm) round, drape it over the cake and smooth it over the top and sides; trim the excess at the base.
For the glaze, stir the powdered sugar with 1 tablespoon (15 ml) lemon juice or water until thick but spreadable, adding a few drops more if needed. Spread a thin layer over the top of the marzipan, letting it settle, then arrange the whole candied fruit decoratively on top.
Chill the finished cassata for 30 minutes to set the glaze, then slice with a sharp, wet knife. Serve at cool room temperature.
Regional variant: Cassata al forno (baked cassata)
Line a buttered springform pan with sweet shortcrust pastry (pasta frolla), fill with the same ricotta mixture, and cover with a lattice of pastry. Bake at 350°F (175°C) until the pastry is golden, 45–50 minutes, then cool before slicing. It is served without marzipan or white glaze.
Cook's notes
- Drain the ricotta thoroughly; a wet filling will make the sponge soggy.
- Chill the filled cake until very firm before covering with marzipan so the sides stay neat.
- Use a hot, wet knife for clean slices.
Serve with
Serve small slices at room temperature with espresso or a glass of Marsala.
Make ahead and storage
The sponge and filling can be made 1 day ahead and refrigerated separately; the assembled cassata keeps covered in the fridge for up to 2 days. Add the glaze and candied fruit decoration just before serving.
